Toast the sesame seeds in a dry pan over medium heat for 3 to 4
minutes, shaking the pan gently, until the seeds are golden brown;
remove the seeds from the pan at once to prevent burning. Crush the seeds in a food mill or with a mortar and pestle. Combine the oils in a small bowl and pour about half into a wok or a
large heavy-based frying pan. Heat over moderately high heat. Stir-fry the onion, garlic, chili and
shrimps for 2 minutes; remove
from pan and set aside. Stir-fry the tofu, tossing it occasionally until it is lightly
golden; remove from the pan and set aside. Add the remaining oil to the pan and add the mushrooms and red
pepper; stir-fry for 3 minutes or until just crisp. Add the water, soy sauce, sugar and boodles to the pan. Toss gently to separate and coat the noodles in liquid. Cover and steam for 5 minutes; toss well. Add the
shrimps and tofu; toss for 3 minutes over medium heat. Sprinkle with crushed sesame seeds and serve.